|
| I am hoping this is just the variety of peach I used and not some problem in the canning process.... A couple of weeks ago I canned a half bushel of peaches that a friend brought me from Michigan. They arrived on a Monday and sat on my counter until Wednesday evening, when I had time to wash all of them with a vegetable brush, then blanch and peel them. You may remember my post about splitting the work into two nights- so after blanching, I cut them up and put them in light grape juice and ascorbic acid in covered bowls in the fridge. On Thursday night I canned them with the raw pack method (poured boiling grape juice steeped with pits and skins over the raw cut fruit in hot jars). I boiled them for 25 minutes as recommended. Is it normal for certain peaches to just be "floppy" after canning? Or is it possible that the quality of the fruit is at risk? |
Follow-Up Postings:
|
| Part of it may be the variety, part of it is the degree of ripeness when canned (overly ripe are floppier), but a good part of it is that you didn't use a sugar syrup. Any fruits will be firmer the greater the amount of sugar used in the preserving liquid. If for no other reason than the amount of heat penetration allowed by the surrounding liquid - thinner allows more heat penetration of the fruit itself. So choosing to use one of the juices rather than one of many levels of sugar syrup does have an associated 'cost'. It affects the quality in shortened shelf life, color preservation, and firmness. Not that they aren't good, just not the same Dave |
|
- Posted by lucilleclifton Zone 4 (My Page) on Thu, Sep 5, 13 at 12:51
| Ah, that makes sense. Thanks! |
|
- Posted by myfamilysfarm 5b (My Page) on Thu, Sep 5, 13 at 13:12
| Canned peaches are not as firm as fresh. You probably got a good variety this time of year. I've been canning Michigan peaches for a few weeks now. I get the first free-stone (red havens) and then the other varieties as I get them. |
|
| Can't say I ever had a bad batch of home canned peaches, but I doubt you'll ever get the hard texture of some commercially canned ones. |
|
- Posted by myfamilysfarm 5b (My Page) on Sat, Sep 7, 13 at 18:10
| Most all commercially canned peaches are cling peaches and to get the peach off the pit, it takes a special process than can be done at home, but it's very difficult. |
|
| Any time you want them firmer you can always just add Pickle Crisp to the jars. Dave |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Information about Posting
- You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
- Please review our Rules of Play before posting.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
- After posting your message, you may need to refresh the forum page in order to see it.
- Before posting copyrighted material, please read about Copyright and Fair Use.
- We have a strict no-advertising policy!
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.
Learn more about in-text links on this page here
